2 cups masa harina 1 1/2 cups waterCombine the masa harina and water in a bowl and stir for a minute or so. Divide the dough in half, and each half into quarters - so you have four balls. Take one of the balls and make four smaller balls - sixteen balls total. One at a time, press each of these smaller balls in a tortilla press until flat. Then cook on a hot (preferably cast-iron skillet). When you see a bit of browning, blistering happening, flip and cook the other side. Cook as many as your pan will fit, remove, and keep warm by stacking and wrapping with a clean cloth until ready to serve. The dough will dry out quickly, so keep it covered until you're ready to press it out. Tightly wrap any unused dough and refrigerate for later use. Makes 16 tortillas. VARIATIONS: Turmeric & Hempseed Tortillas: Add 2 tablespoons hemp seeds, 1 teaspoon turmeric, and a pinch of crumbled saffron to the masa harina. All Green Tortillas: Add 1 tablespoons green powder (spirulina, wheatgrass, crushed kale chips, etc.), 1/2 teaspoon chia seeds, 3 tablespoons chopped chives to the masa harina. Mushroom Paprika Tortillas: 1 tablespoon mushroom powder (I use porcini), 3 garlic cloves (smashed & chopped into paste), 1 tablespoon smoked paprika, 1/2 tablespoon ground flax seed. Blue Corn & Black Pepper Tortillas: Use blue corn masa harina, and add 1/2 teaspoon+ freshly ground black pepper, and 2 tablespoons mixed sesame seeds. Dragonfruit Cayenne: I use 3 tablespoons dragonfruit puree in place of some of the water, alternately, you can use beet juice. I like to counter the sweetness of both with 1/4 teaspoon+ ground cayenne.
Prep time: 3 minutes - Cook time: 5 minutes